Entrees

Rustic Lentil Loaf

This recipe combines lentils and rolled oats for a vegetarian take on meatloaf. Feel free to be creative with veggies and spices you have on hand.

Prep Time

15 minutes

Cook Time

75 minutes

Yield

6 Servings

Ingredients

1 3⁄4 cups lentils, green
4 cups water
1 bay leaf
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon sage, dried
1 teaspoon thyme, dried
1⁄2 teaspoon nutmeg, ground
1⁄8 teaspoon cayenne pepper
1 clove garlic
2 onion
3 celery (stalk)
2 cups oats, rolled
2 tablespoons olive oil
4 egg
1 tomato

Instructions

Rinse lentils well and place in soup pot with water, salt, soy sauce, and spices. Reduce heat and simmer with lid ajar for about 20 minutes. Add garlic, onion, and celery and cook for 10 minutes, until the lentils are tender and water is absorbed.

Meanwhile, preheat oven to 350. Remove lentils from heat, remove bay leaf, and stir until the mixture is cool. Add oats and olive oil and mix well. Add eggs and mix again.

Grease the bottom and sides of a 9x5 loaf pan and line the bottom with tomato slices sprinkled with salt. Press lentil mixture into the pan. Bake at 350 for 40 minutes. Allow to cool for 45 minutes, remove from pan using a spatula, and invert over a platter to serve right away or refrigerate.

Variation: Omit the tomato slices and glaze with a little ketchup, add fresh herbs, etc.